For the whole lobe, thaw 1 hour under lukewarm water or overnight in refrigerator. Use as fresh. (1) Slice to sear or grill. (2) De-vein, season and cook as a terrine. For the foie gras slices, simply place the still frozen slices in a heavy skillet. Turn the heat to medium, and cook for 2 1/2 - 3 minutes on each side until golden on the outside and just set on the inside.

Lasts one week in the refrigerator (33° F), up to 18 months in the freezer.